Blog Dog Dan: COOKING IN THE DARK WITH COCHRAN & CHRISTIE

Eagles make us think about birds, which make us think about chickens, and us being us, we're thinking FRIED CHICKEN! That's our recipe for today, and we actually started preparing the chicken last night (brining). In fact, July 6 was National Fried Chicken Day! Fried chicken has been around for hundreds of years. The recipe was first brought to this country by Scottish immigrants, and later perfected by cooks in the South who added flavor with unique spices to their coating mix. Sounds like “poultry in motion,” doesn’t it?

Eagles make us think about Eagle Brand® Sweetened Condensed Milk, too! This is made from cow’s milk with the water removed and sugar added. Nicolas Appert condensed milk in France in 1820; Gail Borden, Jr., in the United States in 1853, to prevent food poisoning and other illnesses related to lack of refrigeration and preservation techniques. The U.S. Government ordered huge amounts for the Union soldiers during the Civil War. When the soldiers returned home, they spread the word and sweetened condensed milk was a major product by 1860! The product was also credited for significantly lowering the infant mortality rate in North America.

Elsie the Cow has been the spokescow for the Borden Dairy Company since 1936! She was created to symbolize the “Perfect Dairy Product.” We could do a whole post on Elsie and her family and how condensed milk is used around the world. Elsie’s husband, Elmer the Bull, is the spokescow for Elmer's Glue! I think this stuff is so cool – so many things we see and use without knowing their history - that's why we're here!

Eagles make us think about golf, too. Whenever we get a chance, we like to get in a little twilight golf. We’re going to give you some definitions of some of the terms and slang you might hear on the golf course, so maybe golf can be your bag, too. Come on and join the club!

Par –The number of strokes a good player should take to complete a round (shown on the scorecard)

Ace – a hole made in one stroke

Birdie – one stroke under par for a single hole

Bogey – one stroke over par for a single hole

Double bogey (“buzzard”) – two strokes over par for a single hole
Eagle – two strokes under par for a single hole

Afraid of the dark – when a putt won’t go in the hole

Army golf – when a player is spraying the ball all over the course in different directions (left, right, left)

Big dog – slang for the driver

Cat box or kitty litter – slang for sand bunker

Dance floor – slang for putting green

Fried egg – a ball that is buried in the sand bunker with only the top half sticking out

Goat farm – a course that is in poor condition

I found out that all the important lessons of life are contained in the three rules for achieving a perfect golf swing: 1. keep your head down, 2. follow through, 3. be born with money.

-- P.J. O'Rourke

Cochran and Christie are going to make Eagle Fried Chicken (when means we’re going to brine this bird in salt and then buttermilk!) When you’re pressed for time, try just the salt brine or the buttermilk brine.

EAGLE FRIED CHICKEN

1 whole chicken (preferably 3 lbs.), cut into 8 pieces

1/2 cup kosher salt

2 cups buttermilk

2 cups all-purpose flour

1 tsp. salt

1/2 tsp. black pepper, garlic powder, and paprika

3 cups peanut or canola oil

In large pot, dissolve kosher salt in one gallon of cold water. Add chicken pieces and brine in refrigerator for 12 hours. Remove chicken from brine; rinse chicken and pot with cold water. Put chicken back in pot and pour buttermilk over; brine for 12 hours in refrigerator.

Heat enough oil in 10-inch skillet to measure ½-inch deep and heat to 350 degrees. (Check the temp by sprinkling flour over the oil; if it sizzles, the oil is hot enough.) Combine flour and seasonings in large paper bag or bowl. Coat half of chicken pieces with flour mixture. Add chicken pieces, skin side down, into hot oil (the temp will fall to about 300 degrees.) Lift pieces up with tongs to make sure pieces are cooking evenly; rearrange if some pieces are browning faster than others. After about 15 minutes, turn chicken over and cook until chicken is evenly browned all over. Remove chicken from pan and drain on paper towels or wire rack over a baking sheet. Check your oil temperature and add the next four pieces and repeat cooking process.

NOTE: The minimum time for brining is 2 hours; the maximum is 24 hours.

ENJOY!

Be sure to wipe your hands after eating fried chicken before swinging that golf club!

Want to see Tom and Jerry play golf - then watch Tee for Two: